By dev four
A fresh, easy steak Caesar salad made with PGI Welsh Beef sirloin, crisp romaine lettuce and creamy Caesar dressing. Finished with golden croutons infused with wild garlic, this simple dish works well for a light lunch or a relaxed evening meal. Wash and dry the wild garlic thoroughly, trim any tough stems, then blitz with … Continued
By Liz Hunter
Season the sirloin steaks generously and allow them to come to room temperature. Rinse the jasmine rice until the water runs clear, then boil in a pan of water for 10 minutes. Prepare the vegetable pickle by finely slicing the carrot, cucumber and radishes. Add to a bowl with the rice vinegar, sugar and salt, … Continued
By Liz Hunter
Remove the steaks from the fridge 30 mins prior to cooking. Make the sauce – place the oil and butter in a pan, then add the shallot and garlic and fry gently for a few minutes until softened. Add the brandy and stir for a few minutes. Add all the other ingredients and stir well … Continued
By Liz Hunter
In a small bowl mash the avocado, add the chili flakes, lemon juice and seasoning. Fry the onion in the oil until softened. Remove from the pan. Cook the steak in a hot pan, fry for a few minutes each side to your liking. Rest the steak. Toast the bagels. Assemble by placing the cheese … Continued
By Liz Hunter
Place all the ingredients for the marinade in a bowl and mix well, then add the steaks and coat in the mixture. Cover and refrigerate for an hour or longer. Prepare all ingredients for the bowls. In a small bowl mix together the ingredients for the dressing. Keep refrigerated until serving. Cook the lamb by … Continued
By Liz Hunter
In a small bowl mix together the ingredients for the marinade, pour into a large freezer bag, add the cutlets and ensure they’re all coated in the marinade. Refrigerate for up to an hour. Remove from the fridge 20 minutes prior to cooking. The cutlets can be pan fried for 4 minutes each side or … Continued
By Liz Hunter
Make the sauce by placing the ingredients in a bowl and whisk until smooth. Season the beef with black pepper. Heat the oil in a frying pan and over a high heat fry the beef strips for a few minutes until browned. Reduce the heat and add the ginger, garlic, onion, broccoli and spring onions, … Continued
By Liz Hunter
Dry fry the mince, until brown Add the onion and garlic and fry for 2 minutes Add the herbs, black pepper, passata, carrots and stock and mix well, bring to the boil Break in the lasagne sheets and stir well Place the lid on the pan and simmer for 20 minutes Remove the lid and … Continued
By Liz Hunter
In a bowl, add the cornflour, soy sauce, sugar, sriracha, ginger, garlic and sesame oil. Add the beef and stir well. Cover and leave in the fridge for an hour. Make the sauce by mixing together all the ingredients, if too thick add a little water. Prepare the ingredients for the bowls. Cook the beef … Continued
By Liz Hunter
In a bowl, mix Welsh Lamb with ginger & garlic paste, yogurt, coriander, turmeric, chilli powder, garam masala, and salt. Set aside to marinate. Heat oil in a large pan. Season the sliced onions with a bit of salt and cook until soft. Add the marinated Welsh Lamb to the onions and brown off the lamb … Continued
By Amelia
Cook the polenta using four parts water to one part polenta. Whisk the polenta into salted boiling water, then reduce the heat and whisk or stir for around 10 minutes. Transfer the cooked polenta to a cling-filmed tray to set (for best results the polenta should be about an inch deep in the tray). After … Continued
By Liz Hunter
Remove the rack from the fridge 20 minutes before cooking. Make the crumb by melting the butter in a pan, add the shallots and garlic, fry for 2 minutes to soften. Add the breadcrumbs, pistachio and parsley. Heat the air fryer to 180 degrees. Oil the rack of lamb and sprinkle with seasoning. Place in … Continued
By Liz Hunter
Heat the oil in a frying pan, add the lamb strips and fry on a high heat until brown. Remove the meat from the pan. Add the coconut oil to the pan and reduce the heat to gently fry the onion, garlic, ginger, spring onions and chilli. Fry for 3 minutes. Add the lamb strips, … Continued
By Liz Hunter
Place all the ingredients for the meatballs in a large bowl and mix well, adding a little of the beaten egg as needed to bring together. Shape into equal balls, the mixture should make approximately 14 golf ball size or 24 smaller meatballs. Place in the fridge for 30 minutes prior to cooking, this will … Continued
By Liz Hunter
Marinate the lamb | In a bowl, mix your Welsh Lamb chops with spices, olive oil, and salt. Coat well and set aside. Cook the Couscous | Follow the packet instructions, fluff with a fork, and let it cool slightly. Create the Salad | In a bowl, combine couscous, thinly chopped herbs, tomatoes, pomegranate seeds, … Continued
By Amelia
Drizzle the oil over the steaks, then sprinkle with the seasoning and herbs Preheat the air fryer to 200’c Place the steaks in the basket and cook for approximately 4-5 minutes each side depending how you like them cooked Leave to rest for 4 minutes, spooning over any juices For the chimichurri, place all ingredients … Continued
By Amelia
In a small bowl, mix the oil with the cajun spice Place the steak in the mixture and leave for 10 minutes while you prepare the rest of the ingredients Heat the airfryer for 2 minutes on 200’C Pop the steaks in the basket and cook for 5 minutes, then turn and cook for a … Continued
By Amelia
Place 1 tbsp oil in frying pan, add the lamb strips and fry for a few minutes until lightly brown Add the onion and peppers and mushrooms and fry over high heat for approx. 5 minutes until nicely coloured. Lower the heat and add the fajita seasoning, stir well and fry for 2 minutes and … Continued
By Amelia
Night Before – Marinade: Sauté onions in a medium pan in a tbsp of vegetable oil, drain and mix with all the above ingredients, rub into lamb chunks and leave to marinade for 24 hours Cucumber salad: Pop cucumber into a bag and hit with a rolling pin until bit sized chunks break off. Into … Continued
By Amelia
Add all the dry spices, herbs, olive oil, salt and pepper to a blender, blend for 1 minute. Add the fresh garlic, preserved lemon, mint and fresh coriander, blend again for 30-60 seconds or so, until you have a lovely thick smooth and aromatic marinade. Dice the lamb fillet into 1.5-inch cubes. Add the lamb … Continued
By Amelia
Recipe courtesy of Chris Baber Heat the extra virgin olive oil over a medium heat in a large frying pan. Add the shallots, garlic and rosemary with a pinch of salt. Fry for 3 minutes until softened. Turn the heat to high, add the wine and let it bubble away to reduce by half. Add … Continued
By Amelia
Make the dressing: put the ginger, garlic, lime and lemon zest and juice, honey, white vinegar, seasoning, and oil in a bowl, gently whisk together. Sprinkle a little black pepper over the steak, heat the oil in a frying pan and, over a high heat, fry the steak, turning once and cook to your liking. … Continued
By Amelia
To make the marinade, mix the cornflour and soy sauce and whisk until smooth. Add the beef stock, brown sugar and oil. Then add the black pepper to taste and whisk well. Add the meat and leave to marinate for at least 1 hour (longer if possible). Make the chow mein. Heat the oil in … Continued
By Amelia
Heat a flat griddle or a dry pan over a high heat. Take the mince out of the fridge and form it into two 105g balls. (If you are using one larger patty for your burger, use about 180-200g of mince instead). Split the bread bun in half. Place the two halves, cut side down … Continued
By Amelia
Add the shallots, lemon, peppers, chillies and the bunch of mint directly on the hot coals of the barbecue. Drizzle some olive oil over the mint and leave to char, together with the vegetables, turning occasionally. Once the vegetables and mint are nicely charred, take them out of the barbecue and set them aside. Season … Continued
By Amelia
Mix the ingredients for the rub and use to coat the lamb. Cook the beans according to the packet instructions, then drain and refresh them in cold water. Peel the skin off the broad beans, as the colour will be much brighter (optional). Heat the oil in a frying pan and, over a high heat, … Continued
By Amelia
Preheat the oven to 200˚C / 180˚C Fan / Gas 6. In a large bowl, whisk all the marinade ingredients together then add the chops. Stir to ensure the chops are coated in the marinade. Leave for 30 minutes, if possible. Place the chops and vegetables in a tray, add the garlic and thyme and … Continued
By Amelia
Make the flavoured butter. Place the softened butter into a bowl and beat with a wooden spoon until it is soft and creamy, then add the seasoning, lime and thyme. Spoon the butter onto a piece of parchment paper or cling film and wrap it around the butter to make a sausage shape. Twist the … Continued
By Amelia
Firstly, prepare the sausage. In a bowl, mix the two meats together. Add the salt, paprika, fennel seeds and garlic. Mix well by hand and leave in the fridge to marinate overnight. Fill the sausage cases with the mixture and tie with butcher twine every 10cm. If you do not have a sausage maker, lay … Continued
By Amelia
For the pickled mushrooms: put all the ingredients, except the mushrooms, in a saucepan and bring to the boil. Meanwhile, cut the cannon of lamb into approximately 2cm slices. Butterfly-cut each slice, place the slices between two sheets of baking paper or cling film and bash with a rolling pin until they are 5mm thick. … Continued
By Amelia
Blanch the tomatoes in boiling water and cool down in iced water. Peel them and leave on the side for later. Boil the potatoes until soft at the core but still firm, drain, and leave to cool down completely, then slice at 1cm and set aside. Remove the excess fat from the lamb rack and … Continued
By Amelia
Recipe courtesy of Hungry Health Happy Put the lamb chops, 2 tablespoons of olive oil, garlic, rosemary, lemon juice and zest and the salt and pepper in a bowl. Mix well so that the lamb is coated. Cover and leave to marinate for at least 30 minutes. Preheat the oven to 200˚C / 180˚C … Continued
By Amelia
Recipe courtesy of Rocket & Squash. If you have leftovers from Rocket & Squash’s Welsh Lamb with leeks and chickpeas recipe, Edward suggests turning the leftovers into this delicious hummus dish. Warm the chickpeas and leeks (and any lamb juices/fat leftover) in a saucepan with half their weight in water. Gently heat so that … Continued
By Amelia
Take the leg steaks out of the fridge and allow to reach room temperature. To make the chimichurri, place everything in a food processor and whizz up leaving the texture fairly coarse. Add a little extra oil if required. If making by hand, finely chop everything and mix together. Heat a griddle pan or frying … Continued
By Amelia
Place all the ingredients for the marinade in a bowl or a zip sealed freezer bag, add the cubes of lamb, refrigerate and allow to marinate for 30 minutes (1 hour if using the neck fillet). After marinating, thread the cubes onto skewers and allow to reach room temperature. Cook the couscous as instructed on … Continued
By Amelia
Recipe courtesy of Food & Drink Wales. Preheat the oven to 200˚C / 180˚C fan / Gas 6. Score the fat on the lamb and season well. Sear the lamb in a hot non-stick pan until golden and place in the oven for 15 minutes. Remove the lamb from the oven and allow to … Continued
By Amelia
Mix together the seeds and black pepper and spread on a plate. Roll the lamb loin in the spices and leave to stand while you make the dahl. Place the lentils in a saucepan, cover with water (to approximately 4cm above the lentils), bring to the boil and simmer gently. Add the turmeric and butter, … Continued
By Amelia
Take the lamb cutlets and cook under a preheated grill or on a hot barbecue for 8-12 minutes. Meanwhile make the butter: mix together the softened butter with zest of lime and juice, and finely chopped stem ginger. Place a spoonful of butter onto the lamb cutlets and allow to melt slightly before serving. Serve … Continued
By Amelia
Spread the fries onto a large oven tray, sprinkle over the spice or seasoning and cook as instructed on the packet until crisp and golden. Remove the fries from the oven and top with the brisket and grated cheese and half of the spring onions. Return to the oven for approximately 5 minutes until the … Continued
By Amelia
Heat the oil in a non-stick pan or wok. Add the lamb strips, aubergine, onion and mushrooms and cook, stirring until the meat is browned, about 6 minutes. Add the curry paste and the mango chutney, stir and cook for a further 2 minutes. Add the tomato and coriander. Spoon the mixture into the middle … Continued
By Amelia
Dry fry the mince for 10 minutes until browned and cooked, keeping in it small clumps. Preheat the oven to 200°C / 180°C fan / Gas 6. In a small bowl, mix together the ketchup, purée and herbs. Place the bread bases onto a large baking sheet. Spread some of the tomato mixture onto each … Continued
By Amelia
Preheat the oven to 200˚C / 180˚C fan / Gas 6. Place the leftover beef bourguignon in a suitably sized pie dish. On a floured board, roll out enough puff pastry to cover the pie dish. Cut thin strips of pastry and wet with water and press around the rim of the pie dish. Wet … Continued
By Amelia
In a small bowl, mix together all the ingredients for the sauce. In a separate bowl, mix together the cornflour, Chinese five-spice, pepper and chilli powder. Tip the seasoned cornflour onto a plate and use it to coat the beef slices. In a small pan, heat the sesame oil and lightly sauté the vegetables for … Continued
By Amelia
Preheat the oven to 180°C / 160°C fan / Gas 4. Place the lamb chops in a large ovenproof roasting pan. Mix together the fruit juice, ketchups, mustard and five-spice. Pour over the chops, turning them over to thoroughly coat. Place in the oven. After 20 minutes, remove the roasting pan from the oven and … Continued
By Amelia
Preheat the oven to 200°C / 180°C fan / Gas 6. Place the mince in a bowl and add the cooled onion, carrot and curry paste. Mix to combine and, if required, add a little bit of the egg to bind the mixture together. Shape the beef mixture into small sausage/kofta shapes (children may find … Continued
By Amelia
Place the quinoa into a pan and add around 300ml water. Bring to the boil and simmer for 10 minutes, then remove from the heat and leave with the lid on for 5 minutes. Heat the oil in a large wok or frying pan, add the lamb strips and brown them over a high heat … Continued
By Amelia
First place the lamb mince into a large bowl and add in the harissa paste, garlic, sundried tomatoes and seasoning. Next divide the mixture into eight portions and mould into sausage shapes. Now thread the sausage shapes onto the soaked bamboo skewers – squeeze around the skewer lightly to secure. Place the newly crafted koftas … Continued
By Amelia
Put the lamb mince, seasoning, onion and mustard into a large bowl. Mix together thoroughly. Divide the mixture into four and shape into burgers. Line the grill pan with foil and place burgers under a pre-heated grill and cook for about 12 minutes until golden and cooked through. Make the Welsh rarebit: mix together the … Continued
By Amelia
Preheat your oven to 190˚C / 170˚C fan / Gas 5. Heat the oil in a large non-stick frying pan, add the lamb cutlets, garlic and onion and cook until golden on both sides. Once the cutlets are brown, reduce the heat and cook gently for a further 4-5 minutes. Remember to keep the lid … Continued
By Amelia
Place in a bowl the tikka spice. Add to this the lamb cubes and mix together thoroughly. Cover and leave to marinate until you are ready. In a large pan heat oil, add garlic and onion, and cook until softened. Add curry powder and coat all ingredients. Cook the spice for 1-2 minutes. Add the … Continued
By Amelia
In a bowl mix together the lamb mince, fresh mint, black pepper and feta, and combine together well. Shape into six medium sized burgers and cook under a preheated grill or BBQ for approximately 12 minutes or until thoroughly cooked. Serve in toasted ciabatta rolls with a dollop of pre-made guacamole, large seasonal salad and … Continued
By Amelia
Place the lamb steaks in a shallow bowl. Add the green Thai paste, the grated ginger and the garlic. Mix and rub over all sides of the steaks. Cover and leave until ready to cook. Prepare the salad – finely chop or pound together in a pestle and mortar the chilli and ginger until smooth. … Continued
By Amelia
Drizzle oil on slices of the sourdough bloomer and rub the fresh garlic to give a little hint, then put to one side until the steak is cooked. Meanwhile rub your steaks with the fresh rosemary, one clove of garlic, the cumin and a good pinch of salt and cracked black pepper and a teaspoon … Continued
By Amelia
Take the lean lamb rump or leg steaks and cut into small cubes. Thread 2-3 pieces of meat and onions onto long wooden skewers (pre-soaked in water to prevent burning). Make glaze: mix together in a small saucepan all the ingredients for the glaze. Bring to the boil. Simmer uncovered for 5 minutes. Brush kebabs … Continued
By Amelia
Heat a splash of oil in a pan and fry the meat strips on a high heat for a few minutes to brown, then add a splash of wine or brandy if you wish and cook for further 1 minute. Remove the meat from the pan. In same pan add a splash of oil and … Continued
By Amelia
Slice the lamb into very thin slices and coat in the cornflour, add the black pepper and one tablespoon of soy sauce. Cover and leave to stand while you prepare the vegetables. Heat the oil in a frying pan, add the lamb and cook over high heat for approximately 5 minutes until nice and brown, … Continued
By Amelia
Heat the oil in a frying pan. Lightly fry the leek and onion until coloured. Add the lamb and stock. Heat through until piping hot. Transfer the mixture to an over proof dish. Overlap the sliced potatoes around the edge of the dish. To make the rarebit: Combine the cheese, mustard and ale to a … Continued
By Amelia
Make the sauce by heating the oil in a pan and fry the onion for a few minutes to soften and start to colour, add the garlic and ginger and cook for few minutes. Add the curry powder and flour and stir for a minute – slowly add the stock stirring all the time to … Continued
By Amelia
A great summer sharing dish – just scale up for barbecue with friends! In a large bowl mix all the ingredients for the marinade, stirring well. Add the lamb chops and coat thoroughly. Cover and leave in fridge for at least 2-4 hours. Remove the lamb chops from the fridge 30 minutes prior to … Continued
By Amelia
Packed with flavour but also hidden veggies for your fussy eaters! Place the mince and vegetables into a bowl, add the herbs and seasoning. Mix. Stir through the tomato ketchup and half the egg. Add more egg if required – you want a soft but firm consistency so the burgers hold their shape (if … Continued
By Amelia
Heat the oils in a large non-stick frying pan or wok, add the lamb strips and garlic. Cook for 4-5 minutes until meat is browned on all sides and cooked through. Add the sweet chilli sauce and cook for 1-2 minutes. Add the lime juice and rind, sugar snap peas and/or mangetout and stir through. … Continued
By Amelia
Packed full of flavour but also hidden veggies for your fussy eaters! Mix the mince and vegetables into a bowl, add the herbs and seasoning. Stir through the tomato ketchup and half the egg. Add more egg if required – you want a soft but firm consistency so the koftas hold their shape (if … Continued
By Amelia
Mix the ingredients for the sweet potato bun (apart from the oil) in a large mixing bowl and divide into 8 patties. Heat the oil in a non-stick frying pan, and fry the patties for 3 minutes each side or until browned. Mix the beef burger ingredients (apart from the oil) in a mixing bowl, … Continued
By Amelia
To make the brisket: follow our delicious Welsh Beef slow-cooked brisket recipe Preheat the oven to 200°C / 180°C fan / Gas 6. Make the batter – put the flour into a large bowl, make a well in the centre and add the eggs, mix gently, gradually add the milk and seasoning, mix well and … Continued
By Amelia
Juice one orange into a bowl and mix in with the honey, olive oil and salt and pepper. Use half of the mixture to marinate the steak, and save the other half for the quinoa. Lightly steam the broccoli until just cooked and mix in a bowl with the cooked quinoa, remainder of the marinade … Continued
By Amelia
Mix all the ingredients for the marinade and add the lamb, leave to marinade for at least 30 minutes. Thread the lamb chunks onto pre-soaked wooden skewers. Cook under a hot grill, barbecue or griddle pan for approximately 10 minutes, turning and basting with the marinade. To make the couscous, fry the cauliflower crumbs in … Continued
By Amelia
Cook the noodles in boiling, salted water for 5-6 minutes. Sear the steaks for 2-3 minutes on each side in a very hot pan. Sweat the shallots, garlic and ginger using a small amount of oil. When the steak is cooked, rest it on the side in a warm place. Drain the noodles and add … Continued
By Amelia
Sprinkle the steaks with salt on both sides and add to a hot, oiled frying pan. After a few minutes flip them over and transfer the steaks to a low temperature oven (around 100ºC / 80ºC fan / Gas 1) to cook for another 5 minutes for medium-rare (or to your preference). Leave the steak … Continued
By Amelia
Heat a frying pan with some oil. Ensure the meat is at room temperature before seasoning with some salt and pepper and adding to the pan – you should hear a good sizzle. Add the garlic cloves, thyme and a few knobs of butter on top of the steak and fry, turning regularly to get … Continued
By Amelia
Crush the peppercorns in a pestle and mortar or a coffee grinder. Tip the pepper into a sieve over a bowl and shake well to remove all the powdered pepper (you can use this for other seasoning). Alternatively, use pre-crushed peppercorns. Press the peppercorns onto both sides of the steaks, and place on a tray. … Continued
By Amelia
Great using hot carved beef or leftover roast beef. Lightly fry the onion slices in a little oil until soft and browned. Mix together the horseradish sauce and mayo. Toast the bread or place on griddle pan/plate, butter if desired. Assemble by spreading the horseradish mayo over both slices of bread, load one slice with … Continued
By Amelia
Heat a frying pan. Cook the steak for 2-3 minutes each side for medium-rare. Set the steak aside for 5 minutes before slicing thinly against the grain. To make the chimichurri blitz all the ingredients in a food processor for a few minutes. Mix in the oil and seasoning. Smear over the steak before serving.
By Amelia
Preheat the oven to 160°C / 140°C fan / Gas 3. To make the quinoa crispy, spread out evenly onto baking parchment on a baking tray and bake in the oven for approximately 20-25 minutes. Cool. Turn the oven up to 200°C / 180°C fan / Gas 6. Beat the egg and egg white together. … Continued
By Amelia
Preheat the oven to 200°C / 180°C fan / Gas 6. To make the crumb, put the bread into a food processor and blitz until it forms breadcrumbs, add the lemon rind and herbs. To prepare the lamb, score the fat on the rack. Heat the pan until hot and add the oil. Sprinkle over … Continued
By Amelia
Season chops and place on grill pan. Place under a preheated grill and cook for 8-10 minutes each side until cooked through and browned. Five minutes before the end of cooking time place the olive oil and mint jelly in a small dish and mix to break down and soften. Take a spoon and smear … Continued
By Amelia
Cook the rice in a can of coconut milk and a little water if required. Heat wok or frying pan. Season the lamb strips. Add 1 tablespoon of the oil to the pan and once it’s hot, add the lamb strips and brown all over on high heat, remove with a slotted spoon and set … Continued
By Amelia
To make the salsa blitz all the ingredients together for a few minutes or if making by hand, chop all the ingredients finely and combine. This will keep in a sealed jar for a few days. To make the crispy crumb melt the butter in a frying pan, add the breadcrumbs and stir over medium … Continued
By Amelia
To crisp the lamb – heat the oil in a frying pan and add the five spice powder, stir through then add the shredded lamb and stir gently for approximately 10 minutes to crisp up and ensure its piping hot. Warm the pancakes as instructed on packet. Spread a little hoisin sauce over each pancake, … Continued
